Chicken Broth Ramen

Originating from Japan, Marutama Ramen is one of the few ramen restaurants that uses chicken based broth instead of the traditional soup variety for their ramen. Chicken and other ingredients for the broth are boiled for over five hours to achieve their signature thick soup with strong flavours. The ramen at Marutama is usually served with spring onions, Aosa (river bed seaweed), and some Char Siu (roast pork slices). Additional toppings and sides like Kakuni (pork belly) and Ajitsuke Tamago (flavoured boiled egg) can be ordered to further complement your ramen. Customers may choose between their regular broth and their more spicy broth.

Setting up shop in Empire Subang, Marutama has gained a following amongst many college youths with several tertiary education institutes within the vicinity. The atmosphere here is very lively and dynamic.

I don't think the ramen here is the best in KL. The waitress that served us did not understand English well and not well trained. Every question we asked her, she need to walk away to check for the answer. I like the location of the restaurant because there is valet parking at Empire Subang. Price wise, it is competitive to other ramen restaurants of the same category.